How it’s made
Lao iced coffee — ka-feh yen — is strong Bolaven coffee cut with milk and ice. Street shops brew it through a cloth sock filter, then sweeten it while the coffee is still hot so the milk dissolves.
What goes in one large cup
2 to 3 tablespoons coarse Lao coffee (Robusta, or Robusta-Arabica blend)
About 8 ounces just-off-boil water
2 tablespoons half& half milk
1 teaspoon sugar if you want it sweeter
A full cup of ice
Steps
Half & half milk, and sugar in the serving cup.
Put the grounds in a cloth sock filter or a fine drip cone.
Pour hot water over the grounds and let it drip slow — 4 to 8 minutes. Don’t squeeze the sock. That makes it bitter.
Pour the hot concentrate into the milk mix and stir until it’s smooth and a little thick.
Fill a cup with ice and pour the coffee over it. Lid, straw, done.
Taste: dark, sweet, almost chocolatey. Not as spicy as Thai oliang, creamier than Vietnamese cà phê sữa đá because of the milk powder plus both milks.
How it’s made
Lao iced coffee — ka-feh yen — is strong Bolaven coffee cut with milk and ice. Street shops brew it through a cloth sock filter, then sweeten it while the coffee is still hot so the milk dissolves.
What goes in one large cup
2 to 3 tablespoons coarse Lao coffee (Robusta, or Robusta-Arabica blend)
About 8 ounces just-off-boil water
2 tablespoons half& half milk
1 teaspoon sugar if you want it sweeter
A full cup of ice
Steps
Half & half milk, and sugar in the serving cup.
Put the grounds in a cloth sock filter or a fine drip cone.
Pour hot water over the grounds and let it drip slow — 4 to 8 minutes. Don’t squeeze the sock. That makes it bitter.
Pour the hot concentrate into the milk mix and stir until it’s smooth and a little thick.
Fill a cup with ice and pour the coffee over it. Lid, straw, done.
Taste: dark, sweet, almost chocolatey. Not as spicy as Thai oliang, creamier than Vietnamese cà phê sữa đá because of the milk powder plus both milks.
